Silicon in Beer: Origin and Concentration

Walker, Caroline; Freeman, G. J.; Jugdaohsingh, Ravin; Powell, Jonathan J.

doi:10.1016/b978-0-12-373891-2.00035-3

Cited by 5 publications

(17 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…There is a mild disagreement with former literature. Either fermentation did not influence the concentration (Walker et al 2008) or only a slight decrease showed up (Casey & Bamforth 2010). However, it is important to note that the brewing procedures used by these authors, especially the courses of fermentation, were significantly dissimilar from the typical Czech production.…”

Section: Impact Of Mashing Type On the Silicon Concentration In Beermentioning

confidence: 82%

“…Barley malt is a major silicon source in beer (Walker et al 2008;Casey & Bamforth 2010). The aim of this part was to find out how the silicon concentrations in sweet wort and in beer depend on various barley cultivars used for their preparation.…”

Section: Silicon Concentration In Sweet Wortmentioning

confidence: 99%

“…It was realised that the highest amounts of silicon were leached during the mashing process and the initial phase of sparging. Silicon leaching rapidly falls away as sparging continues as the washed husks become depleted of dissolvable silicon (Walker et al 2008).…”

Section: Impact Of Mashing Type On the Silicon Concentration In Beermentioning

confidence: 99%

“…Grain silicon content is in the range of 0 (under detection -by hull-less varieties) to 3800 mg/kg (Ma et al 2003). For brewing purposes, siliconricher hulled grains are used and barley malt is considered to be a major source of silicon in beer (Walker et al 2008;Casey & Bamforth 2010).…”

mentioning

confidence: 99%

See 3 more Smart Citations

Determination of silicon in Czech beer and its balance during the brewing process

Cejnar¹,

Mestek²,

Dostálek³

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Cejnar R., Mestek O., Dostálek P. (2013): Determination of silicon in Czech beer and its balance during the brewing process. Czech J. Food Sci., 31: 166-171.Inductively coupled plasma mass spectrometry was used for the determination of silicon in beer samples from the Czech market and in brewing raw materials and semiproducts. The content of silicon in barley malt depended on the barley variety and growing region. The goal was to establish silicon concentration in Czech beer and to find out which processes are the most significant in terms of silicon concentration in beer. The silicon concentration in Czech beer ranged from 16 mg/l to 113 mg/l depending especially on two factors. Firstly, the silicon content in beer increased as the original wort concentration and increased secondly, during decoction mashing, silicon from malt was leached to a much greater extent than in the case of infusion mashing.

show abstract

Section: Impact Of Mashing Type On the Silicon Concentration In Beermentioning

confidence: 82%

Section: Silicon Concentration In Sweet Wortmentioning

confidence: 99%

Section: Impact Of Mashing Type On the Silicon Concentration In Beermentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Determination of silicon in Czech beer and its balance during the brewing process

Cejnar¹,

Mestek²,

Dostálek³

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The contribution of the brewing water to the concentration of silicon in the sweet wort was much lower, but not insignificant. Furthermore, it is likely that the use of silicon‐rich water will lead to an increased beer silicon concentration . The mass balance of silicon confirmed that barley malt is the major silicon source in beer – barley malt alone contained 95% of the total silicon in the raw materials.…”

Section: Resultsmentioning

confidence: 89%

Impact of the brewing process on the concentration of silicon in lager beer

et al. 2014

View full text Add to dashboard Cite

Silicon is an important trace element that is believed to be essential, especially for the proper functioning of connective tissues. Beer is claimed to be an excellent source of bioavailable silicon. However, little is known about the impact of the brewing process on the concentration of silicon in beer. To clarify this relationship, the concentration of silicon in various lager beer samples was determined by instrumental neutron activation analysis, and the mass balance of silicon during the brewing process was calculated. The concentration of silicon ranged from 13.7 to 44.2 mg/L and was highly dependent on the type and quantity of the raw materials used, as well as on the brewing technology. The concentration of silicon in beers of the same brands brewed by distinct breweries did not differ significantly. The silicon mass balance showed that the main silicon source in beer is the barley malt and that the concentration of silicon in solution increases significantly after mashing, whereas it decreases after fermentation. The majority of silicon remains in the spent grains and the resulting beer contains only about 10% of the silicon present in the raw materials. The results confirmed that beer is a rich source of silicon in the human diet. In addition, the important factors that determine the silicon concentration in beer were identified.

show abstract